Curd mannik with cherries and apricots

It's time for baking with berries and fruits, isn't it? Today there will be a simple recipe for a delicious manna with apricots and cherries, which we will cook with the addition of cottage cheese. Fluffy, tender, loose, moderately sweet dough goes well with juicy berries and fragrant fruits - try it, you will definitely like it!

A few words about products for making manna. Depending on the fat content of the curd, its consistency changes and, as a result, the thickness of the dough. This time I used 10% fat cottage cheese, although traditionally I take 3-5%. Choose sour cream of absolutely any fat content - I have 20%. By the way, if there is no sour cream, you can safely replace it with another sour milk - natural yogurt, kefir or yogurt. But then also watch out for the consistency of the dough so that it is not too runny. Chicken eggs in my case are medium in size, and a pinch of vanillin can be replaced with a teaspoon of vanilla sugar.

Ingredients

• Cottage cheese (250 grams)
• Semolina (1 glass)
• Sugar (1 glass)
• Apricot (200 grams)
• Cherries (200 grams)
• Chicken eggs (3 pieces)
• Sour cream (100 grams)
• Baking powder (1.5 teaspoons)
• Vanillin (1 pinch)

Directions

1. The recipe for this simple and delicious pastry includes the following ingredients: cottage cheese, semolina, cherries, apricots, chicken eggs, granulated sugar, sour cream, baking powder (by the way, you can see how to cook it yourself at home) and vanillin if you wish.
2. First of all, wash and wipe dry chicken eggs. Separate the whites from the yolks. Pour the proteins into a separate bowl, in which we will beat them later - we put them in the refrigerator
3. Put the egg yolks in a bowl, add granulated sugar (1 glass is about 180 grams), a pinch of vanillin, sour cream and cottage cheese. If you wish, you can rub the cottage cheese through a sieve or pass it through a meat grinder - this is done with dense and coarse-grained cottage cheese. I don't usually do that.
4. We grind everything thoroughly with a spoon, beat with a mixer or punch with a submersible blender (as in my case), so that a completely homogeneous mass is obtained. The sugar must dissolve!
5. Pour semolina into the curd base (1 glass is about 160 grams) and baking powder.
6. Mix everything thoroughly and leave the dough for 10-15 minutes. If you neglect this stage, it is likely that the manna will rise poorly, not completely bake and remain dull (do you know such a word?).
7. While the dough is resting, it's time to tackle the filler. Wash the fruits and dry them. Remove pits from cherries, and also from apricots. Cut the apricot pulp into arbitrary pieces, and leave the berries whole.
8. After that, using a mixer, you need to beat the egg whites. We begin to beat at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, make maximum turns and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. This degree of whipping of the proteins is called "hard peaks".
9. During this time, the semolina will partially absorb the liquid and swell. The dough is not very thick - about the same as sour cream 15% fat. In parts, add the whipped proteins to the semolina dough using a spatula or spoon. You need to add the next portion when the previous one completely interferes with the dough.
10. The movements should be clear, neat, but at the same time quite fast, so as not to precipitate the protein mass and to keep the dough fluffiness to the maximum.
11. We take a suitable baking dish (I have a size of 28x8x7 centimeters - length / width / height), the bottom and walls of which we cover with a piece of parchment paper. To prevent the paper from moving, I temporarily fix it to the walls with ordinary clothespins, which I simply remove before baking. We spread part of the dough into the mold, leveling it with a spoon or spatula.
12. Put some of the apricot slices and cherries on top.